Well, technically speaking ... I made quiche.
Not just any quiche. Quiche will a home-made short crust pastry.
Now I am not a kitchen novice, I know how to cook and I do it well. But pastry is not one of my forte's.
...until today.
I have always wanted to be a pastry chef, and today MUST be the start of it.
No measuring, just the use of my (missing until now) pastry making skills.
Behold the perfect pastry below.
It's like I have given birth, I am so proud.
But wait it gets better... see below.
Perfecto! Born-up-a-tree
Filled with onions, green peppers, ham, egg/mustard mixture and tomato it cooked perfectly. The pastry was perfection, and a true sign of a good pastry is that is doesn't stick. It slipped right out of the dish with ease.
Here is a slice with some chutney (made by one of the farmers here in Hartbeespoort dam)
*PS: Besides getting splattered with hot tomato juice in my face when cutting the quiche into slices, this was a culinary success! Most chefs get finger cuts to show that they cook, yet Stacey gets blisters on her eyes.
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